When it comes to fennel, oh, I mean the vegetable, not the fennel in the seasoning, which is usually my favorite. Whether you're using fennel and pork together in a stuffing for dumplings or making a roasted soup with fennel, it's delicious. This vegetable comes with a special aroma, and whenever I see it in the market, I can't help but buy some to take home. The reason for its strong aroma is that fennel contains aniseed oil, which promotes appetite, aids digestion, strengthens the spleen and opens the stomach, and has therapeutic value for children with a loss of appetite. On top of that, it is extremely rich in carotene and calcium. Although it is so nutritious, some people don't even dare to smell it, let alone eat it.

My family usually use fennel dumplings or buns, once in a while in the outside dinner, ordered a half soup half vegetables fennel, but also extremely appetizing, a table meal, I eat fennel but eat the most. As a food lover, back home naturally can not let go of the opportunity to learn on their own, one by two, I learned to do out of the hotel that dish, when you want to eat, do it once, very is to relieve the craving. In this dish, there is not a bit of meat fishy, only by the aroma of the ingredients themselves can make this dish aroma floating all over the house. I don't like to hide, practice sharing to every friend who likes to eat fennel.

Fennel and bean curd roasted vermicelli

Materials: 300 grams of fennel, 100 grams of bean curd, 1 handful of fine vermicelli, 2 star anise, green onions, ginger and garlic, fresh soy sauce, oil and salt.

Practice: 1, the vermicelli first softened with warm water to be used. I use dry lotus root flour here, it is also very good nutrition.

2, wash the fennel, and then cut into the appropriate length of the segment. Soybean beak is washed, the skin of the beans have to be picked out and thrown away.

3, hot pan cool oil, first under the star anise choked out the flavor, and then turn to medium heat chili onion, ginger and garlic pieces.

4, then into the mouth of the beans to stir-fry a few minutes, add soy sauce and stir-fry evenly.

5, add the right amount of water to boil, two minutes after the water boils add fennel, use chopsticks to stir evenly, and finally into the soaked vermicelli, add salt seasoning can be.

6, every time I eat this dish, I will not prepare the rice, directly with a bowl to eat, there are vegetables and soup, vegetables eat soup also drink off, addictive.

Tips: If the child does not love to eat, then let the child eat some fennel, can make the child appetite.

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